Fregola with Green Peas, Mint, and Ricotta

Fregola with Green Peas, Mint, and Ricotta takes around 45 minutes from beginning to end. One serving contains 583 calories, 21g of protein, and 19g of fat. This recipe serves 4. For $3.58 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. If you have bacon, ricotta, onion, and a few other ingredients on hand, you can make it. 618 people have made this recipe and would make it again. Several people really liked this main course. It is brought to you by Epicurious. Overall, this recipe earns a super spoonacular score of 89%. Fregola with Green Peas, Mint, and Ricotta, Farfalle with Ricotta, Mint and Peas, and Peas with Mint and Ricotta Salata are very similar to this recipe.

Servings: 4

 

Ingredients:

2 ounces bacon (about 3 slices), chopped

Freshly ground black pepper

1 cup dry white wine

1 1/4 cups fregola

2 tablespoons chopped fresh mint, plus leaves for serving

1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed

Kosher salt

2 1/2 cups low-sodium chicken broth

2 tablespoons olive oil, plus more for serving

1 medium onion, chopped

4 ounces ricotta

Equipment:

pot

frying pan

Cooking instruction summary:

Preparation Cook fregola in a large pot of boiling salted water until very al dente, 68 minutes. Drain pasta (do not rinse), reserving 1 cup pasta cooking liquid. Heat 2 tablespoons oil in a large skillet over medium and cook bacon, stirring often, until bacon is brown around the edges, about 5 minutes. Add onion and cook, stirring occasionally, until bacon is crisp and onion is translucent, about 5 minutes. Add wine, bring to a simmer, and cook until skillet is almost dry, about 5 minutes. Add broth and bring to a simmer. Add fregola and cook, stirring often, until pasta is just al dente and broth is thickened, about 5 minutes. Taste and season with salt and pepper. Add peas and chopped mint and cook, stirring, until peas are warmed through, about 2 minutes. Add pasta cooking liquid as needed to adjust consistency. Serve topped with ricotta, mint, and cracked pepper and drizzled with oil.

 

Step by step:


1. Cook fregola in a large pot of boiling salted water until very al dente, 68 minutes.

2. Drain pasta (do not rinse), reserving 1 cup pasta cooking liquid.

3. Heat 2 tablespoons oil in a large skillet over medium and cook bacon, stirring often, until bacon is brown around the edges, about 5 minutes.

4. Add onion and cook, stirring occasionally, until bacon is crisp and onion is translucent, about 5 minutes.

5. Add wine, bring to a simmer, and cook until skillet is almost dry, about 5 minutes.

6. Add broth and bring to a simmer.

7. Add fregola and cook, stirring often, until pasta is just al dente and broth is thickened, about 5 minutes. Taste and season with salt and pepper.

8. Add peas and chopped mint and cook, stirring, until peas are warmed through, about 2 minutes.

9. Add pasta cooking liquid as needed to adjust consistency.

10. Serve topped with ricotta, mint, and cracked pepper and drizzled with oil.


Nutrition Information:

Quickview
582k Calories
20g Protein
18g Total Fat
72g Carbs
23% Health Score
Limit These
Calories
582k
29%

Fat
18g
29%

  Saturated Fat
5g
36%

Carbohydrates
72g
24%

  Sugar
9g
10%

Cholesterol
23mg
8%

Sodium
369mg
16%

Alcohol
6g
34%

Get Enough Of These
Protein
20g
41%

Vitamin C
112mg
136%

Selenium
54µg
78%

Vitamin A
2848IU
57%

Manganese
1mg
52%

Phosphorus
328mg
33%

Vitamin B3
5mg
28%

Fiber
6g
26%

Vitamin B6
0.51mg
26%

Folate
83µg
21%

Copper
0.4mg
20%

Potassium
692mg
20%

Magnesium
77mg
19%

Vitamin B1
0.26mg
18%

Vitamin B2
0.29mg
17%

Vitamin K
17µg
17%

Zinc
2mg
16%

Vitamin E
2mg
16%

Iron
2mg
15%

Calcium
113mg
11%

Vitamin B5
0.8mg
8%

Vitamin B12
0.31µg
5%

covered percent of daily need
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The Arabs invented caramel.

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